Pentillie Treacle Soda Bread Recipe

Following the success of our ‘Eat The Seasons’ Dinners, we have been asked by many guests for our treacle soda bread recipe … we would like to say it is entirely our own invention, but we must pay homage to the fabulous Richard Corrigan … so here it is.

We hope you enjoy it as much as we do.

You will need ; –
A large mixing bowl
Wooden spoon
Damp tea towel / damp kitchen roll
Baking parchment
Baking tray
Sharp knife
Wire rack

250g plain flour, plus extra for dusting
10g salt
15g bicarbonate of soda
250g wholemeal flour
150g jumbo oat flakes
2 tbsp clear honey
2 tbsp black treacle
500ml milk (we use semi skimmed)

1. Preheat the oven to 200 oC/gas mark 6
2. Line a baking tray with baking parchment
3. Mix all the dry ingredients together in a bowl
Here comes the messy bit …
4. Make a well in the centre of the bowl and then mix in the honey, treacle and milk, working everything together lightly with your hands, until you have a loose, wet dough
5. With floured hands, shape the dough round and lift out of the bowl on to the lined baking tray. Then with a knife, mark a cross on the top.
6. Put into the oven and bake for about 45 minutes, or until the loaf sounds hollow when tapped on the base
7. Transfer to a wire rack, drape a damp cloth/damp kitchen roll over the top and leave to cool
That’s it … we like to serve it slightly warm simply with lots of butter

Why not try it with lashings of butter, St Mawes Smoked Salmon, Cucumber & Dill Salsa

Ian Dunn Dinner (6)
This is one of our favourite starter choices on our events menu


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